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Stuffed Baked Potato with Cheese and Kimchi

Updated: Apr 20, 2022



▪ Level : Easy

▪ Cooking : 60 minutes

▪ Serves 2

Using a starchy potato like a russet gives great results. To ensure even cooking, bake potatoes directly on the oven rack to provide better air flow.



▪ 2 pieces | Russet potatoes washed and completely dried.

▪ 50 Gr | Jongga® original flavor canned kimchi, chopped.

▪ 20 Gr | Salted butter.

▪ 20 Ml | Double heavy cream.

▪ 3 slices | Crispy crumbled bacon.

▪ 20 Gr | Grated cheddar cheese.

▪ 20 Gr | Sour cream.

▪ Spring onions, chopped to garnish.



① Pre heat oven at 200° C.

② Pierce potato using a fork and place potato directly onto oven rack.

③ Cook for about 45 minutes and cut potato lengthwise.

④ Using a spoon scoop the flesh out of each potato leaving 1/4 edge on the bottom and sides.

⑤ In a bowl mash the potato flesh and mix with kimchi, butter, bacon crumbles and heavy cream.

⑥ Spoon or pipe the mixture back into the potato skin and place on a baking tray.

⑦ Cover each potato with cheese and place back into the oven for about 5 minutes until the cheese has melted.

⑧ Serve topped with sour cream and a sprinkling of spring onions.

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